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Karuveppilai Podi : Curry Leaves Podi

Karuveppilai podi or curry leaves podi is a super healthy podi (powder) which you can make in bulk and store in air tight containers! This podi tastes delicious with rice, idlis, dosas or any dish that you fancy!

Some days ago, we trimmed a part of our healthy curry leaf tree since it was growing very big and we were unable to even reach the top of the tree. We, at home. love curry leaves in our food and in curry leaf chutney. But this much harvest surely needed something else to be done to it too. So I asked on a whatsapp group and posted on my page and everyone got talking about karuveppilai podi (curry leaves podi) and I knew I had to try it.

 

I spoke to a couple of friends, googled some more and came to my recipe. Its been a day since I have made it and we have been eating it with almost everything. N ate double the amount of rice he normally eats because of this and at night we decided to have a dinner of idlies just because we couldn’t wait another day to taste how the podi tastes with idly.

 

curry leaves podi

 

Karuveppilai Podi is not just tasty, it is also supposed to have great healthy benefits. Curry leaves are said to be great for metabolism hence promoting weight loss and good digestion. They are also very high in iron and folic acid. I remember at the time when I had anemia, doctor had advised me to eat curry leaves in the food and not leave them aside and since then I started eating them. Slowly I developed a taste for them and started enjoying eating them and this podi just sat right on all counts.

So here is the recipe.

Recipe – Karuveppilai Podi.

Source – RM’s Mom and other internet sources.

Karuveppilai Podi : Curry Leaves Podi

Karuveppilai podi or curry leaves podi is a super healthy podi (powder) which you can make in bulk and store in air tight containers! This podi tastes delicious with rice, idlis, dosas or paranthas! 
Print Recipe Pin Recipe
Course condiments
Cuisine south indian

Ingredients
  

  • 4 cups curry leaves
  • 1/2 cup toor dal
  • 1/2 cup urad dal
  • 1/2 cup channa dal
  • 10 -15 chillies red (dry) (adjust according to how spicy you want the podi)
  • 10- 15 pods garlic (unpeeled)
  • to taste salt
  • 1 tbsp gingelly oil (sunflower oil will do too)

Instructions
 

  • Dry roast curry leaves till dry, crisp and slightly brown.
  • Heat gingelly oil and roast the dals and red chillies till they start turning brown.
  • Pound the garlic pods with the peel. Here is a tip that my MIL gave me whenever you are adding garlic to any podi, just add with peel. One, it will hold the flavour better and two, it will leave less moisture and hence the podi will last longer.
  • Grind the curry leaves and dals.
  • Now mix all the ingredients well. The roasted and grinded curry leaves, the roasted and grinded dals, pounded garlic, hing and salt.
  • Store in clean, dry jars.
  • Serve with rice or idlies with ghee or gingelly oil. A friend said she eats with roti's too. I think that's what I will try next.

Notes

 
 
If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it !"
Tried this recipe?Let us know how it was!

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Comments

  1. Shailaja /Doting Mom says

    May 23, 2014 at 12:14 pm

    OH yum!! I remember my mom used to make this frequently and send it to us when we were in hostel. It used to get consumed in less than a week! I made it a while ago, without the garlic, and Gy loved it. Lapped it up with everything. Such a pleasure when you can make it with your own curry leaf tree! Lovely recipe.

    Reply
  2. ashreyamom says

    May 23, 2014 at 12:46 pm

    we add little tamarind to it..

    Reply
  3. gaurikekre says

    May 23, 2014 at 1:12 pm

    ooooh drooling!!! I love curry leaves and can’t wait to try out this chutney!!

    Reply
  4. sangeetakhanna says

    May 23, 2014 at 1:31 pm

    I love this podi. My recipe doesn’t have toor daal but some tamarind. Smeared on idli it is heaven.

    Reply
  5. monikamanchanda says

    May 23, 2014 at 4:17 pm

    tamarind will make it wet no? more like chutney than podi

    Reply
  6. monikamanchanda says

    May 23, 2014 at 4:18 pm

    do let me know if you like it. also share a picture. I love curry leaves too

    Reply
  7. monikamanchanda says

    May 23, 2014 at 4:19 pm

    ok so does sangeeta it seems. but adding tamarind will make it wet right? how do you maintain the podi texture

    Reply
  8. monikamanchanda says

    May 23, 2014 at 4:21 pm

    yeah ojas has been eating it too

    Reply
  9. Aishwarya Lahiri says

    May 23, 2014 at 4:45 pm

    I’m collecting recipes in one place that are doable and likely to be loved by my hubby-to-be. This is surefire!!

    Reply
  10. janu says

    May 23, 2014 at 5:32 pm

    We add dried coconut to this. 🙂

    Reply
  11. monikamanchanda says

    May 24, 2014 at 7:37 am

    thanks Aishwarya 🙂 do let me know whenever u try it

    Reply
  12. monikamanchanda says

    May 24, 2014 at 7:38 am

    dried coconut is an interesting twist. will try next time

    Reply
  13. re says

    September 17, 2015 at 12:59 pm

    someone once told me that we are not supposed to share curry leaves to anyone else, is it true?

    Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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